Narthanga Gojju | Hiralehannu Gojju | Citron Gojju

Narthanga Ogare / Hiralehannu Gojju (In Narthanga is a tamil word and Hiralehannu is a kannada word. It’s a type of citric fruit in English it is called Citron (http://en.wikipedia.org/wiki/Citron). It is very sour and it is used for citron (narthanga) pickle, rice & gojju. The rind and juice of the citron is used for Gojju and also for pickles. This dish is sort of good for health and it is recommended for diabetics patients. Overall it is very healthy dish. Best to have with steamed white hot rice. 










Prep Time : 15 Mins
Cook Time : 8-10 Mins
Serve  : 4
Ingredients

  • Citron / Narthanga - 3 (finely chopped)
  • Rasam powder / Malaka pudi - 2 tbsp
  • Jaggery/ Vellu  - a large piece (adjust as per taste) 
  • Tamrind / Puli - a small lime size (if using paste add 1/4 tsp or less. adjust as per taste)
  • Salt to taste
  • Rice flour thin paste - 1 tsp
  • Water - 2 cups
Tempering : 
  • Oil - 4tbsp
  • Mustard seeds / Kadag - 1/2 tsp
  • Curry leaves / Karvappale - few 
  • Asafoetida / Perangyaum - 1/2 tsp
Method
  • Finely chop the citron and keep aside. Heat heavy bottom wok/kadai add oil ,then add mustard seeds allow to splutter , add perangyaum/hing & curry leaves
  • Add chopped citron slowly fry this in the oil until soft and cooked well.
  • Add water cook till tender
  • Add tamarind and jaggery saute. Bring to boil for few mins on low flame
  • Add salt (adjust as per taste) and rasam powder boil the gojju nicely stir occasionally 
  • finely add riceflour paste (rice flour 1tsp and little water mix into thin paste)
  • Stir well then the  gojju becomes little thick turn off the flame
PS : reason for adding riceflour paste is the gravy will thicken almost immediately.
Will post one more method for this recipe. 




| Copyright © Malas - Kitchen 2018 | | All rights reserved |

Nuggesoppina Palya | Drumstick Leaves Curry

Nugge(drumstick in english), Soppu(green leaves in english). This is very southindian simple and quick healthy recipe. Drumstick leaves are rich in iron and calcium. 







Prep Time : 2-4 Mins
Cook Time : 8-10Mins

Ingredients


  • Nugge soppu / Drumstick leaves - 1 bunch
  • Toor dal / Thogari bele / Yellow Pigeon Lentil - 2 tbsp
  • Salt to taste
  • Uppu Oil / Yenne - 1 tbspn
  • Grated Coconut / Thenginakai - 2 tsp
  • Mustard seeds / Sasive- 1/4 tsp
  • Hing / Asafoetida - A pinch
  • Chana dal / Kadale bele / Split Chikpeas - 1tsp
  • Lemon juice / Nimbehanina rasa - 1 tsp
Method

  1.  Wash the leaves, drain completely and finely chopped 
  2. Heat pan add oil , and add mustard seeds, hing, chillies, chana dal, oneafter the other Add leaves and fry it in the oil till cooked 
  3. Add cooked dal, coconut mix well 
  4. Add salt and lemon juice, stir well Serve hot 


| Copyright © Malas - Kitchen 2018 | | All rights reserved

Amtekai Oorga | Amtekai Uppinakai | Indian Hog Plums Pickle

Amtekai OR “Hog Plum” as its called in English is a popular raw fruit in Karnataka (India) used commonly in Indian styled Pickle’s. This is a type of sour raw fruit (just like a raw mango).  Available mostly during summer time in India.

The pickle (Amtekai Uppinakayi) made from this raw fruit is quite popular in Karnataka. 
It is also very tasty and has a very different taste when compared to the regular pickles (Mango, Lime etc.,)
Here in NY-US,  I have never seen this fruit available fresh, even in Indian stores I have only seen them available in the freezer section sometimes.
I was in India during this summer and made this pickle from fresh Amtekai with my mother (amma).
 Enjoy.





HogPlum Pic courtesy : Flickr
Ingredients

  • Hog Plum / Amtekai - 1 kg 
  • Byadagi chillies  - 100 grm
  • Guntur chillies - 50 grm
  • Mustard seeds - 1/4 cup
  • Rock salt - to taste (aprox - 2 tbsp)
  • Water (aprox - 2 cups)
Method
  • Wash and clean amtekai let dry in a colander. Then pat dry with the cloth
  • Remove the stem. Cut the edges on both the sides and make into half. In a pickle pot add salt mix well close the lid and store it for 1 day.
  • Then open the lid stir once and close it back
  • In the mean while dry roast chillies one by one on a low flame.
  • Then grind into a fine powder in a mixer. Then add mustard seeds grind into fine powder. Mix both add water little by little make a smooth paste ( not too watery)
  • Add into pickle jar mix well close the lid for room temperature for 2-3 days. (after 3 days taste the pickle if salt needed (add salt if necessary)
  • Pickle will be ready and refrigerate. 
Ps : everyday make sure to stir pickle in a clean spoon once.







| Copyright © Malas - Kitchen 2018 | | All rights reserved |